here's a recipe for a great bread. it's more a bread you would eat w/ a meal, not an everyday kind of bread. i've made it many times & it always turns out great & is really pretty. i love that you don't have to knead it. it's great dipped in olive oil &/or balsamic vinegar. (personally i can't taste the lemon in it so i've started leaving that out)

here's a recipe for a great bread. it's more a bread you would eat w/ a meal, not an everyday kind of bread. i've made it many times & it always turns out great & is really pretty. i love that you don't have to knead it. it's great dipped in olive oil &/or balsamic vinegar. (personally i can't taste the lemon in it so i've started leaving that out)

I have a bread maker, which I use for the kneading because then the only time I spend on the bread is putting the ingredients in, setting the bread maker to "dough", and pulling it back out to put it in the pan for the last rise. Super easy, but I hate the way the bread comes out in the breadmaker, and the square loaves are not really useful for things like sandwiches, so I never bake in it.

I use a basic wheat bread recipe and add things as I see fit. I don't use white sugar (honey, cane sugar, whatever.) Sometimes I exchange some of the wheat flour for unbleached all purpose flour if I want a whiter bread, or some of it for oats and add nuts and seeds, or different kinds of flours. I've done it long enough (about 15 years - my mom baked our bread until I was about 14 then I took over) I don't really use recipes much :/ I do have a recipe somewhere that uses herbs and ricotta, which is fantastic.

I have a bread maker, which I use for the kneading because then the only time I spend on the bread is putting the ingredients in, setting the bread maker to "dough", and pulling it back out to put it in the pan for the last rise. Super easy, but I hate the way the bread comes out in the breadmaker, and the square loaves are not really useful for things like sandwiches, so I never bake in it.

I use a basic wheat bread recipe and add things as I see fit. I don't use white sugar (honey, cane sugar, whatever.) Sometimes I exchange some of the wheat flour for unbleached all purpose flour if I want a whiter bread, or some of it for oats and add nuts and seeds, or different kinds of flours. I've done it long enough (about 15 years - my mom baked our bread until I was about 14 then I took over) I don't really use recipes much :/ I do have a recipe somewhere that uses herbs and ricotta, which is fantastic.

I don't use a bread maker. I like to do all the kneading - gets out that tension, ya know ;)

My basic recipe is not strict at all. For one loaf, I dissolve 1/2 Tbsp. of yeast in a few Tbsp. of warm water for about 5 minutes. Then I add 1 cup of liquid (water, milk, ro combination - or whatever else you want if you're creative), a big pinch of sugar (or honey, or brown sugar, etc.), a huge pinch of salt (like 1/2 Tbsp. or so), 1-4 Tbsp. of butter or other fat, and 1 or 2 cups of flour. I mix it all up, then keep adding flour until it is no longer sticky but not too dry. I knead it for about 5-10 minutes until it is elastic, then let it rise for an hour. Knead a few times again, shape it (in loaf pan, or rolls, etc.), let it rise for another hour, then bake it at about 350 for 30-45 minutes. You can substitute up to 1/3 of the flour for whole wheat flour or rye flour if you want. I like to play with the ingredients and get creative. Sometimes I also add whole grains - like cooked wheat berries, wheat germ, flax seeds, millet, bulgar, etc.

I don't use a bread maker. I like to do all the kneading - gets out that tension, ya know ;)

My basic recipe is not strict at all. For one loaf, I dissolve 1/2 Tbsp. of yeast in a few Tbsp. of warm water for about 5 minutes. Then I add 1 cup of liquid (water, milk, ro combination - or whatever else you want if you're creative), a big pinch of sugar (or honey, or brown sugar, etc.), a huge pinch of salt (like 1/2 Tbsp. or so), 1-4 Tbsp. of butter or other fat, and 1 or 2 cups of flour. I mix it all up, then keep adding flour until it is no longer sticky but not too dry. I knead it for about 5-10 minutes until it is elastic, then let it rise for an hour. Knead a few times again, shape it (in loaf pan, or rolls, etc.), let it rise for another hour, then bake it at about 350 for 30-45 minutes. You can substitute up to 1/3 of the flour for whole wheat flour or rye flour if you want. I like to play with the ingredients and get creative. Sometimes I also add whole grains - like cooked wheat berries, wheat germ, flax seeds, millet, bulgar, etc.

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